First, the majority of Chinese consumers can not distinguish between good and bad steak;
Second, under the influence of China's traditional concepts of thrift and frugality, the country has a cheap will never buy expensive (advantages), Taobao and is a price comparison tool!
Third, the first two reasons give rise to the third point, the market to produce a large number of spliced steaks.
Below we analyze one by one:
1, in China, can effectively distinguish good steak only 10%, that is to say, 10 people have 9 people can not distinguish between good and bad steak. What? Are we being alarmist? Look at the big screen:
As you can see from the chart above, there are 8.7 times as many purchasers of spliced steaks as there are of plain-cut steaks, isn't that about the right ratio? Of course, it's possible that some of those 9 people knew it was a spliced steak and went ahead and bought it, and we won't discuss details like that.
The inability to tell a spliced steak apart isn't due to stupidity, it's a blind spot that many people don't cover in their zone of life experience.
Another example, I used to search for recipes in Baidu, search what keywords I forget, the first in line was a spliced steak, and it was a recipe from a well-known recipe site, indicating that some people who post recipes on recipe sites don't necessarily have to be masters of the art of cooking.
2, there are cheap not to buy expensive, we just have this mass base, I think this point does not need to be proved. Some people say, don't insult the Chinese! There is no insult, this is not a shortcoming, is the Chinese people thousands of years of thrifty tradition. Of course, I'm already a million-dollar-a-year know-it-aller, so naturally I'm not (ai) in (tan) its (pian) (yi). Third place the only original cut steak is Ma Yun's own supermarket, 29.9 a 200 grams, or 150 a kilogram.
Gosh, so cheap ah, note, this is shoulder meat, not sirloin not filet not eye of the meat, Australia Angus good shoulder meat by the ton wholesale price of 45-48/kg.
3, well, splicing steak was born. Splice steak was not invented by the Chinese, but it flourished in China.
Spliced steak, synthetic steak, glued steak these names all mean the same thing, meaning that the minced meat is glued together with a food adhesive to form a whole piece of meat, but even spliced steak has three, six, nine grades.
First class: good beef is used, then mixed with sticky meat glue and stuck together. Use a good glue for the glue, and use a whole piece of beef from a cheaper part of the meat, chopped and reshaped for shaping.
Second class: ground beef, cheaper carrageenan.
Third class: ground meat, meat please imagine.